Cheese

 
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    Pacific Northwest Cheese Project

  • Sixth Annual Oregon Cheese Festival March 19 - 20th, 2010

    T. Parr
    29 Jan 2010 | 9:30 am
    The Sixth Annual Oregon Cheese Festival will be held March 19-20th at Rogue Creamery in Central Point, Oregon. Friday night begins with a 'Meet the Cheesemakers' dinner at the historic Jacksonville Inn in nearby Jacksonville, Oregon. Each course of the dinner will feature artisan cheeses made by Guild members. Cheese Expert Max McCalman, author of Mastering Cheese, will be on hand to emcee the event, leading participants through each course and discussing the cheeses and wines. Also on hand will be most of Oregon's Cheesemakers, who will talk about their cheeses. Dinner tickets…

  • Local Cheese in Port Angeles, WA at Renaissance

    T. Parr
    22 Jan 2010 | 5:57 pm
    Whether you're a resident of lovely Port Angeles, WA or traveling there sometime soon...maybe making a Twilight pilgrimage to Forks?....perhaps taking the ferry to Victoria?....whatever it is you're doing, take some time to stop at Renaissance, a multi-purpose center for massage and healing, tea and coffee, and most recently - artisan cheese. Proprietor Lynn Keenan and her staff have recently expanded their repertoire of cafe offerings at this intimate space to include a focused selection of artisan cheeses, all of which are produced within 100 miles of Port Angeles. And they…

  • Portland's Steve's Cheese to Evolve into Cheese Bar

    T. Parr
    20 Jan 2010 | 10:00 am
    Steve Jones has announced the the imminent opening of his new combination cheese shop, cafe and wine/beer hub. Cheese Bar represents the evolution of Steve's well known and loved NW Portland operation, Steve's Cheese, which will close next month. Look for an expanded selection of cheese, charcuterie and other goodies at the new place, along with a menu of small plates, sandwiches and salads of all types. In addition to his vast and wide cheese experience, Steve was a chef back in the day so you can expect his cafe to reflect the goodness we've come to expect from his shop. Cheese…

  • Rogue Creamery Featured at Salt, Fire & Time Friday Jan. 15th in Portland

    T. Parr
    13 Jan 2010 | 5:14 pm
    On Friday January 15th, Tressa Yellig of Salt, Fire & Time will present a cheese themed dinner featuring the great cheeses of Rogue Creamery. Join Tressa and Rogue Creamery's Gwenan Marshall for a fantastic multi-course dinner and discussion about cheese! 2010 marks Rogue Creamery's 75th anniversary so this is a good time to steep yourself in all of the dairy goodness coming from Southern Oregon. Cost is $35. RSVP required - details below or see the website for more info. Salt, Fire & Time609 SE Ankeny St.Portland, OR503-208-2758

  • Quel Fromage in Bellingham, WA For Sale

    T. Parr
    13 Jan 2010 | 9:10 am
    Quel Fromage, a cheese and food speciality shop in Bellingham, Washington's Fairhaven district, is for sale. For more information contact the shop at 360-671-0203.
 
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    About.com Cheese

  • California Artisan Cheese Festival

    8 Feb 2010 | 8:20 am
    There's still enough time to make travel plans for the 4th annual California Artisan Cheese Festival in Petaluma, CA. I've never been myself, but it sounds like great fun. Not only will you have the opportunity to eat lots of cheese, you can also sit in on numerous cheese-related seminars, whoop it up at a barn dance and take creamery tours. The festival is March 26 - 29th and events are selling out fast. Sunset Magazine is holding a recipe contest and the winner will receive a free ticket to the seminar day program at the festival. Seminar topics range from guided tastings of cheese with…

  • Cheese of the Week: Ibores

    4 Feb 2010 | 10:50 pm
    Ibores is a goats' milk cheese from Spain made with unpasteurized milk. The vibrant reddish-orange rind gets its color from rubdowns with paprika and olive oil. Ibores is a rustic cheese, nothing super fancy, but plenty satisfying. The flavor is quite salty, but also a bit earthy and slightly sharp. Because of the saltiness, fruit is a nice contrast to the cheese. If you're like me, however, and salt is something you crave, then pair ibores with salami. The combo, with a little bread or crackers, makes a great snack. Cheese of the Week: Ibores originally appeared on About.com Cheese on…

  • Creamy Kale and Cabbage with Parmigiano

    31 Jan 2010 | 10:40 pm
    It seems like every article I read these days is telling me how healthy kale is. It's super green loaded with nutrients and I've been trying to add it to my meals more regularly. Cabbage is another vegetable loaded with nutrients that I don't eat nearly enough. Now, some might argue that adding a little cheese and cream to kale and cabbage negates some of the health benefits, but I think it adds tons of flavor, a little calcium, and makes it irresistible to both kids and adults. I used Parmigiano-Reggiano in this recipe for Creamy Kale and Cabbage, but Grano Padano, Cheddar, Pecorino Romano…

  • Cheese of the Week: Raclette

    28 Jan 2010 | 10:00 pm
    Raclette is the perfect winter cheese because it's typically served melted. Ideally, of course, melted cheese that's eaten in a ski lodge in the Swiss Alps, but hey, you can eat it at home too. Raclette is both a type of cheese and a reference to the process of melting the cheese. Raclette comes from the French word racler which means "to scrape." Raclette cheese is typically melted then scraped onto slices of bread or warm potatoes. If you're really serious about eating Raclette, you'll use a Raclette Quattro that can melt a quarter of a wheel at once. You can also use simple griddle to melt…

  • Cheese Rinds, Part II

    26 Jan 2010 | 10:00 pm
    Earlier this week I blogged about whether or not to eat cheese rinds. What I didn't mention is that in addition to rinds, cheese can be wrapped in all sorts of things. Protection, flavor and aesthetics are the main reasons cheesemakers wrap their wheels of cheese. What do they wrap them in? Read on to find out! Cheese Rinds, Part II originally appeared on About.com Cheese on Wednesday, January 27th, 2010 at 06:00:27.Permalink | Comment | Email this
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    Cheese Underground

  • Gingerbread Jersey Grows Up

    cheese underground lady
    5 Feb 2010 | 8:13 am
    Five years ago, a dairy farm couple and their children in Augusta, Wis., took a leap of faith and began making cheese from the milk of their own 50-cow Jersey herd. They started by crafting cheese curds, a few flavored jacks and cheddar. Today, they're producing more than 80 kinds of cheese and are winning awards in national competitions.In short, Gingerbread Jersey is all grown up.I first blogged about this farmhouse dairy back in 2006, and I regret to say that I haven't done an update in four years. I ran into owners Virgil and Carolyn Schunk last weekend at the Isthmus Beer & Cheese…

  • Wisconsin Vs. The World

    cheese underground lady
    3 Feb 2010 | 11:08 am
    Haven't you always wondered how Wisconsin’s best artisan cheeses stack up against their world counterparts?Yeah, me too. That's why I'm partnering with the World Championship Cheese Contest and planning an event on March 17 in Madison, Wis., where we'll get to taste at least 35 different cheeses, meet 30 international cheese judges from six continents, and shake hands and sample cheeses from 11 award-winning Wisconsin artisan cheesemakers.I mean, really, what more could you ask for?Tickets for what I'm calling “An Evening at the World Championship Cheese Contest,” are $20 and are now on…

  • Accountant Turned Dairy Farmer

    cheese underground lady
    29 Jan 2010 | 11:24 am
    It's no secret that it's hard to start a dairy farm from scratch these days. With significant cash outlay needed for equipment and animals, ever-rising farmland prices and a cyclical high/low market in which to sell milk, if you're not a farm kid who inherits or has the chance to buy into your parents' farm, odds are you're going to choose a different profession in life.Such as writing a cheese blog, or becoming an accountant.Richland Center dairy farmer Jeff Jump is an accountant. He's also a dairy farmer. And he's the type of guy Wisconsin is going to have to start recruiting if we want our…

  • The Colby Conundrum

    cheese underground lady
    20 Jan 2010 | 4:35 pm
    Jon Topp of Chesterfield, Missouri, is on a quest to find the Colby of his youth. Growing up in the 1960s in central Iowa near a small country store that carried the "absolute best Colby cheese," Jon remembers eating Colby in longhorns, wrapped in cloth and wax. He can remember the taste like it was yesterday: mild, deliciously nutty, firm and laced with small holes. Most importantly, like much of the Colby made today, it wasn't cheddary. It was also rubbery, not gooey or wet and had the perfect salt to moisture ratio.In short, it was perfect. And Jon Topp can no longer find it.Jon emailed me…

  • The Antithesis of a Cheese Snob

    cheese underground lady
    18 Jan 2010 | 1:04 pm
    "Cheese is food, not a status symbol."And with that simple sentence, Gordon Edgar won me over in his new book, "Cheesemonger, A Life on the Wedge" (Chelsea Green Publishing, January 2010, $17.95). As the cheese buyer for Rainbow Grocery Cooperative in San Francisco, Gordon was a cheesemonger before cheesemongering was cool. He's the Barbara Mandrell of the cheese counter.Fifteen years ago, this former punk rocker bluffed his way into being hired at Rainbow by proclaiming his favorite cheese was “anything raw and rennetless.” Today, he's considered to be one of the hippest, most…
 
 
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    Pacific Northwest Cheese Project

  • Sixth Annual Oregon Cheese Festival March 19 - 20th, 2010

    T. Parr
    29 Jan 2010 | 9:30 am
    The Sixth Annual Oregon Cheese Festival will be held March 19-20th at Rogue Creamery in Central Point, Oregon. Friday night begins with a 'Meet the Cheesemakers' dinner at the historic Jacksonville Inn in nearby Jacksonville, Oregon. Each course of the dinner will feature artisan cheeses made by Guild members. Cheese Expert Max McCalman, author of Mastering Cheese, will be on hand to emcee the event, leading participants through each course and discussing the cheeses and wines. Also on hand will be most of Oregon's Cheesemakers, who will talk about their cheeses. Dinner tickets…

  • Local Cheese in Port Angeles, WA at Renaissance

    T. Parr
    22 Jan 2010 | 5:57 pm
    Whether you're a resident of lovely Port Angeles, WA or traveling there sometime soon...maybe making a Twilight pilgrimage to Forks?....perhaps taking the ferry to Victoria?....whatever it is you're doing, take some time to stop at Renaissance, a multi-purpose center for massage and healing, tea and coffee, and most recently - artisan cheese. Proprietor Lynn Keenan and her staff have recently expanded their repertoire of cafe offerings at this intimate space to include a focused selection of artisan cheeses, all of which are produced within 100 miles of Port Angeles. And they…

  • Portland's Steve's Cheese to Evolve into Cheese Bar

    T. Parr
    20 Jan 2010 | 10:00 am
    Steve Jones has announced the the imminent opening of his new combination cheese shop, cafe and wine/beer hub. Cheese Bar represents the evolution of Steve's well known and loved NW Portland operation, Steve's Cheese, which will close next month. Look for an expanded selection of cheese, charcuterie and other goodies at the new place, along with a menu of small plates, sandwiches and salads of all types. In addition to his vast and wide cheese experience, Steve was a chef back in the day so you can expect his cafe to reflect the goodness we've come to expect from his shop.

  • Rogue Creamery Featured at Salt, Fire & Time Friday Jan. 15th in Portland

    T. Parr
    13 Jan 2010 | 5:14 pm
    On Friday January 15th, Tressa Yellig of Salt, Fire & Time will present a cheese themed dinner featuring the great cheeses of Rogue Creamery. Join Tressa and Rogue Creamery's Gwenan Marshall for a fantastic multi-course dinner and discussion about cheese! 2010 marks Rogue Creamery's 75th anniversary so this is a good time to steep yourself in all of the dairy goodness coming from Southern Oregon. Cost is $35. RSVP required - details below or see the website for more info. Salt, Fire & Time609 SE Ankeny St.Portland, OR503-208-2758

  • Quel Fromage in Bellingham, WA For Sale

    T. Parr
    13 Jan 2010 | 9:10 am
    Quel Fromage, a cheese and food speciality shop in Bellingham, Washington's Fairhaven district, is for sale. For more information contact the shop at 360-671-0203.
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    The Saxelby Almanac

  • Valentine's Day Emergency Kit

    Saxelby Cheesemongers
    8 Feb 2010 | 4:55 am
    Just in time for Valentine's...Saxelby Cheesemongers Sweet & Savory Hearts Selection!3 Wedges of Farmstead Cheese and 9 Caramels from Liddabit Sweets$44 (plus shipping)Orders can be placed for pick up at Saxelby Cheesemongers or to be shipped the week of Valentine's Day. To place an order, click here.They say that opposites attract. We here at Saxelby Cheesemongers couldn't agree more! Whether you root for the sweet or for the savory, we've got your cupids covered this Valentine's Day. Our Sweet & Savory Hearts selection includes three fine farmstead cheeses and three varieties of caramels…

  • The Chuckiest Cheese of All...

    Saxelby Cheesemongers
    1 Feb 2010 | 10:21 am
    The cosmos are aligned in a ridiculous way yet again. February 2nd is known as Groundhog Day to most of the country, but for Vermonters the humble woodchuck reigns supreme. Now, I know I promised that this week I'd write about raclette. I just didn't know then that I'd be weaving together a tale of Franco-Woodchuck heritage as rich as the day is long. Read on cheese legend-lovers, and learn how France's penchant for melting cheese and Vermont's most mystical beast have collided in a cheesy coincidence for the ages!That Vermonters are known (somewhat derogatorily, mostly poke-funnily) as…

  • All the Melted Cheeses

    Saxelby Cheesemongers
    25 Jan 2010 | 10:23 am
    This week's email is the first of two odes to melted cheese. Yes, it moves us to poetry. Only a select few science-types know for sure what magical alchemy makes it so wonderful; the rest of us are content to go with our collective gut. Of this we are certain... melted cheese ranks pretty dang high on the comfort food scale, and what could be better in the dead of winter than a little cheesy reassurance? Enclosed in this week's email is a sure fire way to get a little bit of molten cheese on your dinner table. A culinary character known by the French as Tartiflette, done up American style!

  • Buzz Lightyear and the Decade in American Cheese

    Saxelby Cheesemongers
    4 Jan 2010 | 6:43 am
    The first few days of the decade have got me thinking. In ten short years, American farmstead cheese has made astronomical leaps and bounds towards greatness. Today, there are great (not merely good) cheeses issuing forth from just about every state in the nation! I have every reason to believe and hope that the next ten years will be even more fruitful and delicious. Going through some of my cheese-centric library at home, I was chuffed by what I found written about American cheese in the past 10 (or slightly more) years. In Steve Jenkins' Cheese Primer, first published in 1996, he dedicated…

  • Saxelby Cheesemongers Year-End Shakedown

    Saxelby Cheesemongers
    28 Dec 2009 | 6:46 am
    This YEAR at Saxelby Cheesemongers!I can hardly believe it, but a whole year has come and gone! Saxelby Cheesemongers fermented its way through 2009 with a cacophony of good cheese and good times. This week, in honor of anyone who's ever received one of those inevitably odd, 'Hey! Look! This is what our fabulous magnificent family has been up to this year!!' letters in the mail, we've decided to go for a cheesy recap/rundown/roundup of the year in curds and whey...It was a year of learning things great and small for the folks at Saxelby Cheesemongers. Both Anne and Benoit were recipients of…
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    a Blog of Cheese

  • Tasting Series'10: Raclette avec Bertrand Alépée

    Oreagano
    8 Feb 2010 | 12:37 pm
    Saturday, Feb. 6: Bertrand Alépée of Amuse Bouche manned the Tasting Series station for the afternoon, dishing gooey, fragrant Raclette goodness for store patrons. The cheese covered a small roasted potato, with a piece of sausage and a gherkin.   This week, Saturday, February 13, we have Anthony Walsh of Canoe preparing Bertagni Filled Pasta. Cheese Boutique has been giving a coupon bonus for

  • Foodshare Event, Superbowl Cheese Plates, and Other News

    Oreagano
    4 Feb 2010 | 2:00 pm
    View the full website here. Afrim will be there with all the Cheese, along with a full roster of top Chefs. Tasting Series: This Saturday, Feb. 6 from 12-4pm, we have Bertrand Alépée of Amuse-Bouche. The feature item to be prepared is Raclette. Reserve the date, Monday, March 8th: A "Guernsey Girl" is coming, details how of you can be part of a special promotional launch will be coming next

  • Fan-made video: "Cheese Boutique Jazz".... Very Cute!

    Oreagano
    28 Jan 2010 | 4:19 pm

  • Tasting Series ’10: Pasta so nice, we're doing it twice.

    the big cheese
    26 Jan 2010 | 6:34 pm
    This Saturday, the Tasting Series ’10 presents an exclusive featured product at CheeseB: Gragnano Pasta. We are hosting guest chef, Marco Zandona of Via Allegro Ristorante. You may have missed chef's last appearance at CheeseB in early December and here's your chance to see and taste what you missed. Expect an afternoon of complimentary samplings of the plethora of Gragnano cuts with a different

  • Tasting Series ’10

    the big cheese
    24 Jan 2010 | 4:28 am
    This past Saturday, CheeseB launched a Tasting Series '10 for the new year that will unravel over the next couple of months.The concept: specific products for a theme presentation prepared by a master chef. A few of the chefs you'll be able to interact with are past Festival of Chefs participants mixed in with some new (to CheeseB) celebrated culinary guests. There will be little announcement
 
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    Cheese + Champagne

  • Persille de Malzieu, France

    mncheese
    4 Feb 2010 | 6:17 am
    There are blue cheeses, and then there are blue cheeses, and Persille de Malzieu, from the Langeudoc-Rousillon region of France, definitely falls into the latter category. See all that marbling in the cheese’s paste? That means it doesn’t skimp on sharp, spicy blue flavor. When Colleen and I did our taste test/photo shoot with the cheese a few weeks ago, I thought it may have tasted so strong to us because our pregnancy-altered palates are a bit sensitive, but no, apparently it tastes like that to everyone! You may not have heard about Persille de Malzieu before. I certainly…

  • Brunet, Italy

    mncheese
    28 Jan 2010 | 3:05 am
    ‘Tis a pity that we didn’t discover Brunet until we were toward the end of our journey through the Wine Spectator 100 Great Cheeses list. ‘Tis a pity that neither Colleen nor I could find it in our local cheese shops, so we had to turn to the pricey mail-order option (though we appreciate that it is an option – thanks, Murray’s!). But we won’t have a pity party today because Brunet is such a find, such a cheesey revelation, that we should only celebrate its deliciousness and forget about shipping fees. I don’t often associate Italy with…

  • Off the List: Wisconsin Amish Cheese!

    mncheese
    26 Jan 2010 | 8:43 am
    Though my cheese drawer is chock full of cheeses from the Wine Spectator list, I recently made room for several off-list varieties for a Heavy Table story I was writing about Rochdale Farms cheeses. Made in Wisconsin from the milk of more than 325 Amish farms in Wisconsin and Minnesota, these cheeses have starting appearing in co-op dairy cases in the Twin Cities and elsewhere in the Upper Midwest. All are good, some are fantastic, so seek them out if you live here or will be visiting these parts! Tagged: alpine, american, blue, cheddar, Cheese!, cow, goat, heavy table, Minnesota, organic,…

  • Caruchon, France

    dccheese
    25 Jan 2010 | 10:20 am
    Well, now that the holidays have come and gone we’re getting back to business here on C + C. We’re nearing the end of our quest to taste all 100 cheeses on the Wine Spectator list, and the remaining dozen or so cheeses have proven a little tricky to track down. Thankfully, Jill had the foresight to order a couple from Murray’s for us to sample together during her recent visit. [If you've never ordered cheese by mail from Murray's, we highly recommend it. The cheeses arrived in perfect condition, neatly wrapped with the standard über-informational Murray's labels.] First up,…

  • Lincolnshire Poacher, England

    mncheese
    20 Jan 2010 | 6:06 am
    Before we begin with our latest cheese – an apology. The holidays were a busy time for the C+C families, and combined with our long-awaited reunion last week in Washington, D.C., this blog got the shaft. So sorry! But we’ve got a full slate of cheeses coming down the pike and are ready to keep rolling in 2010 – just about three weeks behind schedule. The cheese to put us back on track is Lincolnshire Poacher, a British Cheddar-like confection that you may find in your local cheese shop this time of year (I got mine at Surdyk’s). A raw cow’s-milk cheese that has…
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    WordPress Tag: Cheese

  • My Shadow Weighs 42 lbs.

    MOG
    9 Feb 2010 | 6:12 am
    Welcome back to The Mog Blog! MOG here, and I believe I was going to tell you a little about the previous diets that I’ve been on. For the first, we must travel back in time… to when I was 10 years old. Ah, yes, 10 years old and in need of a diet! I was a chubby little kid, and my pediatrician wanted me to loose weight. Tried to get me to join a Vic Tanny, as a matter of fact. (Yeah, the concept was a little ridiculous to me even at that age.) Instead, my parents bought a book, filled with a set menu of what I could have. It even had recipes! The problem? The food offerings were…

  • Betty Challenge #6: Curried Cheese Spread

    kimberbro
    9 Feb 2010 | 5:50 am
    Curried Cheese Spread Curry?  Yeah, I’m not really sure if I like curry…and since I’m the most adventurous eater in this family, I don’t know if this recipe is going to fly. But this is an experiment…so, we’ll try it…like it or not…and then make our judgment! Maybe if I don’t tell them that there’s curry in it, they won’t notice…maybe?! Curried Cheese Spread 1 package (8 oz) cream cheese, softened 1 cup shredded Havarti or Monterey Jack cheese I used Havarti…mmmmm…my favorite!!! 1 teaspoon curry powder 1/8…

  • Flatbread Pizza

    kimberbro
    9 Feb 2010 | 5:35 am
    BBQ Chicken Flatbread Veggie Flatbread For dinner tonight, we’re doing homemade, made-to-order, flatbread pizzas! Now, I know I’m going to get some grief about this, as it’s Monday…Moe’s Monday. If you don’t know Moe’s, “Welcome to Moe’s”, it’s a Mexican restaurant that serves made-to-order Mexican food. On Monday’s they have a deal on burritos…It’s kind of a family tradition! But we’ve had A LOT of Mexican food lately and I feel like a little Italian! So if I make it…they must eat it!At least…

  • Quesadillas

    alliemarien
    9 Feb 2010 | 4:00 am
    now that i’m back at school i spend less time in the kitchen. it makes me sad, but last week i made sure i had a delectable lunch.  i made one of my favorites: a quesadilla.  quesadillas don’t need real recipes; they’re pretty self explanatory: melted cheese in a tortilla.  but i have a few tricks to make it even better.  and i know what you’re thinking how can you make melted cheese better? let me show you… 1. Emeril’s Essence.  spray the tortilla with a non-stick spray so the seasoning will stick before you start cooking.  how a dish is seasoned…

  • Lithuanian recipes

    joannar37
    9 Feb 2010 | 1:27 am
    Lithuanian recipes Lithuanian cuisine features the products which are traditional for its climate: rye, barley, beets, potatoes, greens, berries, and mushrooms. Dairy products are also one of Lithuanian peculiarities. Lithuanian cuisine has enough much in common with Polish, Ukrainian and Russian cuisines (koldūnai, blynai), however it has its own distinctive features.
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    The Master Cheesemakers of Wisconsin

  • We’re Up For an Award (Kinda)

    jrnorton23
    5 Feb 2010 | 9:11 pm
    The Master Cheesemakers of Wisconsin is in the running for… well… Bookseller’s annual Diagram Prize for the Oddest Book Title of the Year. It’s mildly thrilling. Mostly just weird. But some of the other titles are truly entertaining, so it’s certainly worth a look. I’m voting for “What Kind of Bean is this Chihuahua?”

  • Upcoming Events in the Twin Cities

    jrnorton23
    31 Jan 2010 | 8:38 pm
    If you’re a fan of the book (or have friends and/or family who are) and you’re in the greater Twin Cities metro area, we’ll be all over the place in February. Minnesota Food and Wine Experience We’ll be there on Sunday, Feb. 21 at 2:30pm, signing books. Edesia Cookbook Review This is a monthly meeting of cooking fans convened by food writer Kim Ode of the Star Tribune; we’ll be at Barnes and Noble in the Galleria in Edina, MN at 7pm, Monday, Feb. 22. The Minneapolis Home and Garden Show We’ll be there Feb. 25 at noon, doing a cooking demo (a walnut/mushroom…

  • Snapshot: The Isthmus Beer & Cheese Fest

    jrnorton23
    31 Jan 2010 | 8:21 pm
    Becca and I had a great time at the Isthmus Beer & Cheese Fest in Madison this past Saturday. We got to see a bunch of friends (Bruce Workman of Edelweiss and Bob Wills from Cedar Grove, the Furthermore Beer guys, Matt and Clare from Quince and Apple, and others) and meet some new ones, including Linda Falkenstein of the Isthmus, the talented folks at Bolzano Artisan Meats, the delightful power couple behind New Glarus beer, and the folks at Roelli Cheese Haus. We also tried a few some lots of beer and cheese samples.

  • Metro Magazine Mention

    jrnorton23
    10 Jan 2010 | 10:06 pm
    Master Cheesemakers of Wisconsin was the #1 item in The Twin Cities Metro Magazine 5. Here’s the stirring conclusion: Cheese is still the star of this picturesque 200-page paperback, but it’s the good people who have for generations made their living from curd who account for the book’s pulse. In other words, it’s the kind of loving tribute that’s long overdue for one of the world’s culinary treasures. Because Wisconsin cheese is certainly that.

  • MCoW in the Bay View Compass

    jrnorton23
    3 Jan 2010 | 9:37 pm
    Another nice review of the book, this time in the Bay View Compass: The volume is beautifully designed with judicious, generous white space, engaging photographs, and lucid text, including those passages about cheese chemistry and production. One can read the entire work in a couple of hours but there’s so much information I would expect many will file it on the locavore shelf of their home library’s reference section.
 
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    les amis du FROMAGE

  • 19 Jan 2010 | 2:54 pm

    Joe Chaput - les amis du FROMAGE
    19 Jan 2010 | 2:54 pm
    Best cheese ad ever?

  • Tastings on Hastings

    Joe Chaput - les amis du FROMAGE
    4 Jan 2010 | 12:27 am
    There are still a few tickets available for our always popular Cheese and Wine tastings with les amis du FROMAGE and Au Petit Chavignol at 843 East hastings.January 4, 2010 - Cheese & Wine 101 SOLD OUTJanuary 18, 2010 - Taste of Alsace with the wines of HugelFebruary 1, 2010 - Award Winning Wines & CheesesMarch 8, 2010 - Vive la FranceMarch 22, 2010 - Port Tasting with Ty the Wine guyApril 12, 2010 - Think Pink with Daenna van MulligenFind out more at http://www.buycheese.com/

  • Jura Jura Jura

    Joe Chaput - les amis du FROMAGE
    27 Nov 2009 | 1:11 am
    The Vacherin Mont d'or should be here soon. They were ordered months ago. It's funny, I can be standing at the front of the store and i can smell them when they get delivered. It's that woodsy, spruce bark. It always reminds me of green peanuts.This year we are going to serve them baked whole at our restaurant Au Petit Chavignol. The end result will be reminiscent of a fondue. It's something special you can't have all year round.We'll have some Vin Jaune, Cremant du Jura and Macvin to wash it down with. Macvin du Jura is great. We wanted in on the wine list when we first opened, but couldn't…

  • Allison Spurrell on Local Artisan Cheese

    Joe Chaput - les amis du FROMAGE
    17 Nov 2009 | 12:53 am
    Watch Allison on the Food Network Canada discussing local artisan cheeses.

  • Vancouver is Awesome

    Joe Chaput - les amis du FROMAGE
    14 Nov 2009 | 1:52 am
    It certainly is. This community-based non-profit organization is dedicated to the study, promotion, and preservation of Vancouver arts and culture, with a positive spin.
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